Zucchini, Squash, & Potato Casserole

6 Servings

2 Garlic Cloves, minced

1 Yellow Onion, diced

1 Zucchini, cut into 1/4 in slices

1 Squash, cut into 1/4 in slices

4 Medium Red Potatoes, sliced thin

Salt and Pepper

1 cup Heavy Cream

1 cup Grated Parmesan Cheese

2 Basil Leaves, torn

1)   Preheat the oven to 450.

2)   In a medium pan, saute the onions and garlic until soft, about 5 minutes. Then place them in the bottom of a 9x13 in pan. 

3)   Top the onion with the zucchini slices and lightly sprinkle with salt and pepper. 

4)   Continue layering with the squash and then the potatoes, lightly sprinkling each layer with salt and pepper

5)   Place the uncovered dish in the preheated oven for 25-35 minutes. Test with a fork to make sure the potato sliced are tender.

6)   When the potatoes are tender, drizzle the cream over the veggies and then sprinkle with Parmesan and fresh torn basil. 

7)   Return the dish to the oven uncovered and cook for 15 more minutes. The cream and cheese should bubble and melt. Let the casserole sit for a few minutes before serving. Enjoy!

TIP: I served this casserole as a main dish over Knorr/Lipton Mushroom Rice. 

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